猕猴桃果酒的降酸研究

对猕猴桃果酒的化学降酸和物理降酸技术进行了研究。通过采用单一降酸和复合降酸确定了降酸效果最佳组合为:2.2g/L Na2CO3和6.0g/L壳聚糖,可使猕猴桃果酒的酸度从13.69g/L降到7.63g/L,降酸率达到44.27%,透光率99.70%。该降酸组合不仅能降低猕猴桃果酒的酸度,而且还能改善其风味口感。此结果可为生产优质的猕猴桃果酒提供一定的理论基础。 

Study on the deacidification of Kiwi wine

The deacidification technology of Kiwi wine by chemical and physical methods. Through single and compound deacidification were studied, we dropped a best deacidification combination of 2.2g/L Na2CO3and6.0g/L Chitosan which could drop the acidity of Kiwi wine from 13.69g/L to 7.63g/L, the acid-lowering rated to44.27%, the light transmittanced to 99.70%. The deacidification combination could not only reduce the acidity of Kiwi fruit, but also to improve its flavor and taste. This results could provide a certain theoretical basis for producing high quality Kiwi wine.